Abstract
SummaryPolyphenols complexes were extracted from Common millet (CM), Long‐grain rice (LGR) and Huaihe wheat (HW), purification method, components and functional characteristics were studied. Higher phenol content (18.7 in CM, 12.9 in LGR and 22.3 mg g−1 in HW) was obtained by the high‐speed shear, with high antioxidants (DPPH 89.2% in HW, ABTS 81.6% in LGR, FRAP 0.83 in HW) after purified. Thirteen typical polyphenol complexes were identified from 21 peaks by UHPLC‐LTQ‐Orbitrap‐MS/MS. Gingerenone A was first detected in CM, HW and LGR; (+/−)‐Gingerol was first detected in CM and HW. Morphology by TEM displayed a rough spherical structure with 200–500 nm. Peculiarly contained hydroxyl polyphenol (5‐(3,4‐Dihydroxyphenyl) valeric acid, Apigenin‐8‐C‐xylosyl‐6‐C‐glucoside), polyphenols with B‐rings (Trans‐cinnamic acid, Gingerenone A) and the highest contents (+/−)‐Gingerol with hydroxyl and Sinapinic acid with B‐rings, CM had a higher α‐amylase inhibition rate (80.5%) than LGR and HW, which providing a foundation for the development of hypoglycaemic drugs.
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